Lemon Pesto Risotto with Pine Nuts and Rosemary

Ingredients

• 1 onion
• 2 Garlic cloves
• 4 tbsp olive oil
• 1 sprig rosemary
• 1 untreated lemon (juice and zest)
• 400 g Arborio risotto rice
• 250 ml white wine
• 1 l chicken broth
• Salt
• ground pepper
• 2 tbsp chopped parsley
• 2 tbsp toasted pine nuts
• 3 tbsp Parmesan cheese
• 1 tbsp butter
• 4 tbsp herb oil

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Heat 4 tbsp olive oil in a pot over medium heat, then sauté the onion, garlic, rosemary sprig, and lemon zest until fragrant. Remove the rosemary and add the rice, stirring briefly before deglazing with white wine. Bring to a boil, then add two ladles of broth and lemon juice, cooking while stirring over medium heat. Gradually add more broth as needed until the risotto is al dente; if broth runs low, add hot water.

2. 2.

   Season with salt and pepper. Stir in butter, parsley, Parmesan, and pine nuts. Divide the risotto into warmed bowls, drizzle with herb oil, and serve immediately.